Garum

garum (garon, liquamen) brownish liquid that seeps out when salted small fish and fish innards of, for example, mackerel and tuna are crushed and fermented for a long time. Garum production was an important industry in Rome and Greece in antiquity. Oxygarum is garum mixed with wine vinegar and meligarum with honey. Garum is similar to East Asian fish sauces.